Nyonya Kerabu Bok Nee Recipe(Nyonya Black Fungus Salad) |
Ingredients: |
50 g black wood-ear fungus (bok nee) 300 g chicken fillet, steamed and shredded finely 150 g shallots, peeled and sliced lengthwise 4 tablespoons ginger flower, finely sliced 2 tablespoons toasted grated white part of coconut (kerisik), pounded Dressing: 2 tablespoons sambal belachan* 3 tablespoons calamansi juice 2 tablespoons sugar, or to taste 1 teaspoon salt, or to taste |
Method: Soak the fungus for about 15 minutes and pinch off all hard bits before scalding with hot water. Drain and slice very finely. Combine the dressing ingredients in a mixing bowl. Add the shallots, ginger flower and pounded toasted grated white coconut. Mix well and toss with the fungus and the shredded chicken fillet. *Sambal belachan To make sambal belachan, wash some fresh red chilies, bird’s eye chilies (optional) and pound with toasted dried shrimp paste. |
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